9×13 Lemon Cake
A moist and tangy lemon cake baked in a 9×13-inch pan, perfect for gatherings and celebrations. This cake features a bright lemon flavor with a tender crumb and a simple lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
Pour the batter evenly into the prepared 9×13-inch pan and smooth the top with a spatula.
Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth.
After the cake has cooled for 15 minutes, drizzle the lemon glaze evenly over the top of the warm cake.
Allow the cake to cool completely before slicing and serving.